Every person has feelings of bliss sometimes. Normally every day. I’m pretty sure. May it be that you think you’ve lost 20 euros and then realise you just lent them or that you caught the bus and are in time although you left the house 7 minutes later than normally. It could also be that you find a necklace you think you’ve lost long time ago. Or just that the vegan cream you found in your pantry looks and almost tastes like “normal” whipped cream. That was my personal moment of happiness today. Believe it or not.
My mum bought some delicious cherries at the farmer’s market today. So I almost felt obliged to bake something. Gosh, what a burden. YUMYUMYUM.
Makes one cake (26 cm diameter)
for the cake
- 200 g all-purpose flour (1 1/3 cups)
- 20 g cocoa powder (1/4 cup)
- 1 tsp bicarbonate
- 150 g sugar (3/4 cup)
- 70 g vegetable oil (90 ml, 1/3 cup)
- 180 ml soy-rice milk (3/4 cup)
- 1 tbsp cider vinegar
for the topping
- 1 handful cherries
- about 150 ml vegan whipped cream (such as *soyatoo!)
- 1 tbsp vanilla sugar
- 20 g dark chocolate
- 1 tsp vegetable oil
Preheat the oven to 180° C (360° F). For the batter, mix the dry ingredients and add the rest. Grease a spring form and fill the batter into the form. Bake for about 20 – 25 minutes until a skewer comes clean from the center of the cake. Flip on a plate and set aside.
Meanwhile halve and pit the cherries. Whip the cream with the sugar. Let the chocolate melt with the vegetable oil over a water bath. Spread the whipped cream on the cooled cake, decorate with the cherries and sprinkle with the melted chocolate.
Refrigerate before serving and eat within 2 days (the cherries may go off).